All-Day Brisket with Potatoes Recipe

I think the slow cooker was invented with brisket in mind. This sweet and savory version is perfection itself, because it melts in your mouth. It's very important to buy "first-cut" or "flat-cut" brisket, which has far less fat than other cuts.—Lana Gryga, Glen Flora, Wisconsin

Directions

Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half. In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.

Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat. In a large bowl, combine the remaining ingredients; add to slow cooker.

Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf. To serve, thinly slice across the grain.Yield: 8 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Originally published as All-Day Brisket with Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2009, p34